Altındağ, G., Certel, M., Erem, F., & İlknur Konak, Ü. (2015). Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 21(3), 213. https://doi.org/10.1177/1082013214525428
Chicago ZitierstilAltındağ, Gülçin, Muharrem Certel, Fundagül Erem, und Ülgen İlknur Konak. "Quality Characteristics of Gluten-free Cookies Made of Buckwheat, Corn, and Rice Flour With/without Transglutaminase." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 21, no. 3 (2015): 213. https://dx.doi.org/10.1177/1082013214525428.
MLA ZitierstilAltındağ, Gülçin, et al. "Quality Characteristics of Gluten-free Cookies Made of Buckwheat, Corn, and Rice Flour With/without Transglutaminase." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 21, no. 3, 2015, p. 213.